Ghirardelli Gay Nineties Silk Pie

Crust:
4 oz. (4 squares) bittersweet chocolate

1 C. coarsely chopped pecans

1/2 C. packed brown sugar

1 T. butter, cut up

Break chocolate into small pieces and combine with remaining ingredients in a blender or food processor; process for 20 seconds, or until crumbly. (If a blender is used, blend chocolate first, then add remaining ingredients.) Press crumbs into a 9-inch pie plate. Chill while preparing filling.

Filling:
1 C. butter, softened

1 1/2 C. sifted powdered sugar

3 eggs, well beaten

2 T. bourbon whiskey
 
8 oz. bittersweet chocolate

1/4 C. heavy cream

Cream butter with sugar until fluffy. Beat in eggs and bourbon. Break chocolate into small pieces. In a heavy saucepan, melt broken chocolate with cream, stirring constantly.

Mix chocolate into creamed mixture. Spread into prepared crust. Freeze for one hour, or until slightly frozen. Spread with White Laced Whipped Cream to serve.

Makes 8 servings.